Creamy Egyptian Roz Bel Laban with Cinnamon
A traditional comfort dessert that combines creamy rice cooked until tender with the delightful aroma of cinnamon, offering a warm, sweet escape.
Preparation
Get these tasks done before you start cooking.
Preparing the Rice
- 1
Rinse the rice
Rinse the rice thoroughly under cold water until the water runs clear.
- 2
Combine rice and water
In a medium saucepan, combine the rice and water. Bring to a simmer over medium heat.
- 3
Cook until water is absorbed
Cook until water is absorbed, about 15 minutes.
Flavoring the Base
- 1
Add flavorings
Once the rice has absorbed the water, add milk, sugar, cinnamon sticks, vanilla extract, cardamom, and salt.
Tip: For extra creaminess, substitute some milk with condensed milk.
- 2
Stir the mixture
Stir constantly over medium-low heat, ensuring the mixture doesn't stick to the bottom.
- 3
Cook until thick
Continue to cook until rice is tender and pudding is thick, around 30-40 minutes.
Tip: Do not leave the stovetop unattended while thickening to prevent burning.
How to Make Creamy Egyptian Roz Bel Laban with Cinnamon
Total time: 2 h 20 min · Yields 6 servings
- 1
Infusing Flavors
Simmer rice with cinnamon sticks fully immersed in milk.
- 2
Thickening Pudding
Stir continuously until desired thickness is reached.
- 3
Preparing Topping
Whip heavy cream and sugar until soft peaks form; gently fold over the finished pudding.
- 4
Timing
Simmering rice with water: 15 min; Cooking pudding mixture: 30-40 min.
- 5
Heat Guide
Simmering the rice: Medium heat; Cooking the pudding: Medium-Low heat.
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